Corn Cakes With Bacon And Turmeric Yogurt Recipe

Name: Corn Cakes With Bacon And Turmeric Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 center-cut bacon slices, chopped; 2 3/4 cups fresh corn kernels (about 4 ears); 1 1/4 cups finely chopped yellow squash; 1/4 cup chopped green onions (white parts only); 2 large eggs, lightly beaten; 1/4 cup plain yellow cornmeal; 3/4 teaspoon freshly ground black pepper; 3/8 teaspoon kosher salt, divided; 1/4 cup plain low-fat yogurt (not Greek-style); 1 tablespoon pure maple syrup; 1/2 teaspoon ground turmeric

Servings: persons

2 center-cut bacon slices, chopped
2 3/4 cups fresh corn kernels (about 4 ears)
1 1/4 cups finely chopped yellow squash
1/4 cup chopped green onions (white parts only)
2 large eggs, lightly beaten
1/4 cup plain yellow cornmeal
3/4 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt, divided
1/4 cup plain low-fat yogurt (not Greek-style)
1 tablespoon pure maple syrup
1/2 teaspoon ground turmeric

1
Heat a large cast-iron skillet over medium. Add bacon; cook, stirring often, until crisp, about 8 minutes. Drain on paper towels; reserve drippings in skillet.
2
Increase heat to medium-high. Add corn and squash to drippings; cook until lightly charred and al dente, about 2 minutes. Transfer to a large bowl; cool 10 minutes. Add onions, eggs, cornmeal, pepper, 1/4 teaspoon salt, and cooked bacon to corn mixture; stir to combine. Let mixture stand 5 minutes, stirring occasionally.
3
Stir together yogurt, maple syrup, turmeric, and remaining 1/8 teaspoon salt in a small bowl. Set aside.
4
Heat skillet over medium. Drop batter by 1/4-cupfuls into skillet, flatten slightly with a spatula, and cook until firm and browned on each side, about 2 minutes per side. Serve with turmeric-yogurt mixture.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 center-cut bacon slices, chopped, 2 3/4 cups fresh corn kernels (about 4 ears), 1 1/4 cups finely chopped yellow squash, 1/4 cup chopped green onions (white parts only), and more.

Yes, Corn Cakes With Bacon And Turmeric Yogurt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Cakes With Bacon And Turmeric Yogurt

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